Buono Beef's -  Italian Beef Recipe Ingredients Provided by Joe Buonavolanto Jr., co-owner of Buona Beef Restaurants. 9-10 lbs top inside beef round 3 garlic cloves, crushed 2 qt. water 1/2 cup chopped oregano 1/4 C. salt 1/4 C. black pepper 1 tsp. red pepper flakes 35 freshly baked French... Read more »
Ingredients 2 green bell peppers 2 red bell peppers, diced 8 fresh jalapeno peppers, diced 1 celery stalk, sliced 1 medium carrot, diced 1 small onion , diced 1/2 cup fresh cauliflower florets, chopped 1/2 cup salt water to cover 2 cloves garlic, finely chopped 1 tablespoon dried oregano 1... Read more »
Ingredients Scala Original Italian Beef 1 Italian Roll 2 Slices Mozzarella Cheese Scala Hot or Mild Mix Giardiniera Directions Cook Scala Italian Beef per box instructions. Place cooked beef into Italian roll Pour on your choice of giardiniera Lay on slices of mozzarella cheese Cook Scala Italian Beef per box... Read more »
Overview Number of Servings: 2 Ingredients 3 oz. Scala’s Italian Beef 1 8inch pizza crust 2 slices Provolone cheese 1/2 c. Mozzarella 3 Tbsp. Pizza sauce 1/2 c. sauteed onions, green peppers, & mushrooms Directions Preheat the oven to 425 degrees. Place Boboli Pizza crust onto oiled baking sheet, smooth... Read more »
Overview I picked up a pound of our favorite Italian beef from Portillo's, a very popular place that is always consistent, and always good. When you buy it by the pound, they always separate the beef from the juice. When you get it home, instructions are to slowly simmer the... Read more »
Instruction Place sausage in a large skillet over medium heat brown all sides remove and cool. Slice the cooled sausages into thin diagonal slices. Pour vegetable oil into an empty skillet along with sliced bell pepper strips. Stir and salt peppers. On high heat add garlic, butter and oregano until... Read more »
Ingredients 4 green bell peppers, seeded and cut into strips 2 tablespoons olive oil 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Directions Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in... Read more »
Ingredients 1/2 c thinly sliced celery 1/4 cup cauliflower florets (tips) chopped 1/4 c chopped carrots 1/4 sport peppers, thinly sliced 3/4 tsp dried oregano 1/2 tsp minced garlic 2 tblsp white wine vinegar 1/2 cup olive oil Directions Combine all vegetables in a bowl, then add garlic and oregano.... Read more »
Overview Here is a Giardiniera Recipe from the NY Times Dining and Wine Guide Yield: About 2 quarts. Ingredients 4 Serrano chillies, thinly sliced, with seeds removed 2 red sweet peppers, cut into 1/2-inch pieces 1 or 2 celery ribs, sliced or julienne 1 or 2 carrots, sliced or julienne... Read more »
Overview 5 cups Active Time: 15 minutes Total Time: 45 minutes Ingredients 2 cups white vinegar 2 cups water 2 tablespoons sugar 1 bay leaf 1 teaspoon crushed red pepper, divided 1 teaspoon salt, divided 1 small head cauliflower, trimmed and cut into bite-size florets 2 stalks celery, thinly sliced... Read more »
Overview Most of the recipes online are found on generic websites and just have a bunch of cut up vegetables mixed with olive oil, which I already knew was completely wrong. There needed to be some kind of acidic kick, something to balance the aggressive heat and the fair amount... Read more »